Chicken Ramen Soup

This dish is both delicious and quick to make.  It’s great for an easy, one-pot family dinner and — when necessary — it can really help you comfort an under-the-weather child.


  • 1 tablespoon olive oil
  • 2 chicken tenders
  • 1/4 cup finely chopped brown onion
  • 1/2 teaspoon dried thyme
  • 1/3 cup carrots, cut into small dice
  • 1/3 cup corn kernels
  • 4 cups chicken or vegetable broth
  • 1 package Top Ramen (for noodles only)
  • 1 egg
  • Salt and pepper to taste


Serves 4

Heat the oil over medium heat in a medium-sized sauce pot. Once the oil is hot, season the chicken with salt and pepper and saute until it is cooked through, about three minutes per side.  Remove the chicken from the pan and when it’s cool enough to touch, shred it into bite-sized pieces and set aside.  

Add the onion and thyme to the pan and cook over low-medium heat, until the onion is soft, about four minutes.  Then add the carrots, corn, and broth. Reduce to a simmer, cover, and cook until the carrots are soft, about ten minutes.

Without opening the bag of Top Ramen, gently crush it with your fist to break the dry noodles into small pieces.  Open the bag and discard the spice packet.  Remove the soup’s lid, add the Ramen and cook for about three minutes. While the Ramen is cooking, return the chicken to the pot.  

Whisk the egg in a very small bowl until frothy and pour it over the soup.  Gently mix the soup to evenly distribute the egg.  Remove the pot as soon as the egg appears cooked, about thirty seconds.  Season with salt and pepper to taste.


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